Our Christmas Eve menu is always the same. The main course is lobsters fra diavolo, made according to a recipe I developed from watching my Neapolitan aunt make them every Christmas eve and only on that vigil. If I requested them on any other occasion, she refused. For her, as they are for me, they were special; something to be anticipated and then consumed with great relish. I still remember my diminutive aunt slaughtering the live lobsters; a task that as she got older she relegated to me. “Center the cleaver right between their eyes,” she said. “And press down hard; don’t hesitate.” And this memory brings me such great joy.
Lobster Fra Diavolo
Despite growing up in an Italian-American household, I never heard of the “Feast of the Seven Fishes” until much later in my life. For us, Christmas Eve meant one thing: lobsters fra diavolo. They were the focal point of an elaborate dinner that started with appetizers, which included an insalata frutta di mare, a seafood salad with calamari, shrimp, and celery dressed with lemon juice and olive oil. Occasionally there was also a plate of white-fish salad. After the cold appetizers, came a platter of baked clams, which concluded the antipasto portion of the meal.
We then went on to the pasta, which was always linguine alle vongole, linguine with clam sauce, always white, which was then followed by the main course: lobsters fra diavolo. Each of us was served an individual lobster. Even as a child, I had my own. Of course, my dad had to help me battle with it to extract its sweet meat napped with my aunt’s spicy tomato sauce. But as a child, it was the lobster’s savory bread stuffing that I enjoyed the most.